{"created":"2023-05-15T14:06:57.704209+00:00","id":901,"links":{},"metadata":{"_buckets":{"deposit":"1b3d21f2-a7eb-423e-a661-8e331db1400d"},"_deposit":{"created_by":9,"id":"901","owners":[9],"pid":{"revision_id":0,"type":"depid","value":"901"},"status":"published"},"_oai":{"id":"oai:do-bunkyodai.repo.nii.ac.jp:00000901","sets":["93:159"]},"author_link":["3097","3094","3096","3095"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2022-03-15","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"46","bibliographicPageEnd":"47","bibliographicPageStart":"39","bibliographic_titles":[{"bibliographic_title":"北海道文教大学研究紀要"},{"bibliographic_title":"Bulletin of Hokkaido Bunkyo University","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　近年，持続可能な社会の実現に向けて国連サミットでSDGs が採択された．わが国でも2016年にSDGs 推進本部が設置され，様々な取り組みが推進されている．食と深いかかわりがある管理栄養士養成校でも持続可能な世界の実現に必要な人材を育てるため，つくる責任，つかう責任を持ってSDGs に取り組む教育を展開する必要がある．管理栄養士が行う給食で使用する食材は，成分表の廃棄率に基づいて発注されるため，成分表と実際で廃棄率に乖離があるとフードロスの増大につながる．そこで本研究では，本学給食実習における食材廃棄率と成分表における食材ごとの廃棄率の乖離によるフードロスの観点から，SDGs への取り組みによる給食実習の教育効果について検討した．その結果，廃棄率を測定した食品のうち，6 割に及ぶ食品で成分表との大きな誤差が認められた．また，成分表で廃棄部位となっている部分を可食部として使用することにより，廃棄率が減少した．さらに，学生へのアンケートより，これらのことが学生にとって，SDGs を知り，フードロス低減に関心を持つきっかけとなった．今後，日常生活においても「つくる責任　つかう責任」を意識し，実践できる学生を育てる教育に発展させる必要がある．","subitem_description_type":"Abstract"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"北海道文教大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11950277","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1349-3841","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"藤井, 駿吾"},{"creatorName":"フジイ, ショウゴ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3094","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"佐々木, 将太"},{"creatorName":"ササキ, ショウタ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"3095","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"FUJII, Shungo","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3096","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"SASAKI, Shota","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"3097","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-06-15"}],"displaytype":"detail","filename":"04原著論文藤井先生.pdf","filesize":[{"value":"1.3 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"46-04","url":"https://do-bunkyodai.repo.nii.ac.jp/record/901/files/04原著論文藤井先生.pdf"},"version_id":"9950cba4-ca1e-493f-8818-3b444c83fb2e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"SDGs","subitem_subject_scheme":"Other"},{"subitem_subject":"フードロス","subitem_subject_scheme":"Other"},{"subitem_subject":"SDGs","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food loss","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"フードロスの観点からみたSDGsへの取り組みによる教育効果の検討 ―学内給食実習において―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"フードロスの観点からみたSDGsへの取り組みによる教育効果の検討 ―学内給食実習において―"},{"subitem_title":"Examining The Educational Effects of SDGs Initiatives from The Perspective of Food Loss: Food service training within campus","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"9","path":["159"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-06-01"},"publish_date":"2022-06-01","publish_status":"0","recid":"901","relation_version_is_last":true,"title":["フードロスの観点からみたSDGsへの取り組みによる教育効果の検討 ―学内給食実習において―"],"weko_creator_id":"9","weko_shared_id":-1},"updated":"2023-05-15T14:10:26.003396+00:00"}